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This is another recipe in my summer entertaining series. I think the summer is a perfect time to test out new recipes, as we are entertaining more and visiting friends (safely). I have always wanted to make hummus from scratch but just haven’t taken the time to do it until now! It is actually a little easier than I expected. I love how this recipe (found here) had lots of greek toppings on the hummus too- which makes it even better! So check out how to make this loaded hummus recipe below!

Here is What you Need for Loaded Hummus

1 can of chickpeas, drained and rinsed (16 oz can)

1/3 cup of tahini

1/2 cup of crumbled feta cheese, (you will use half in the hummus and half for the topping so 1/4 each)

3 tbsp extra-virgin olive oil

3 tbsp fresh lemon juice, plus more for serving

2 tbsp fresh dill sprigs

1 clove garlic

Kosher salt

Freshly ground black pepper

1/2 cup diced English cucumber

1/2 cup diced cherry tomatoes

1/4 cup pitted and chopped kalamata olives

Pita chips or pita bread of your choice to dip in

You can also use veggies to dip in it too

The How To’s

1. First, you will take a food processor- I like this one from Amazon! In the food processor, combine chickpeas with tahini, ¼ cup of the feta, olive oil, lemon juice, dill, garlic, and 3 tablespoons water. The water just helps to thin it out a little. You will process it until it is nice and smooth. I tried my hummus a couple times, and added in a little more lemon juice, olive oil and garlic to taste! When you’re done you can add a little bit of salt and pepper on top.
2. Put the mixture in a shallow bowl.
3. Then you will top the hummus with cucumbers, tomatoes, olives, and the remaining ¼ cup of feta. Season with salt and pepper, drizzle olive oil and add a little more lemon juice if you’d like!
4. Serve the hummus with pita bread or pita chips.

Enjoy this recipe!